Most of my life revolves around food, so I guess it makes sense that this blog would start with food posts, ha. I’m either making food,eating food, or simply thinking about what the next food I make and eat is! Sounds sad, I know, but before you judge I have some good reasons. First, I’m a mom to three very active kids including two teens and one pre-teen. They eat like adults! Second, I’m a wife to a busy executive who also loves to eat…but healthy clean meals. Three… I like to use meals as time as a family- talking about our days and bonding.
We have some picky eaters in the house. Everyone likes something different. One thing they will agree on? Mexican Food! This was voted a winner by everyone. It literally checked everyone’s boxes and they asked for it to be in the monthly rotation (win!).
Just FYI – this meal could be made very cheap if needed. (No judgement! I’ve been there!) My prices are higher than average due to using organic produce and non-hormone added meats. I shop at Publix because of two reasons 1: I prefer to use mostly organic produce and non-hormone meats and Publix near me has the best selection with tons of BOGO (buy one get one) deals 2: Publix is literally right down the street and I can get in and out with everything I need in a short amount of time… allowing me to focus on other needs for the fam!
Also- Recipe assumes you have basic spices. If you don’t… seriously hit up the dollar store! Spices are 2/1.00!
IF you do WW like we do… the points are as follows: B(3), G(3), P(3). (Full Nutritional information at the bottom) It makes about 10, fully loaded Tostados. The cost was 20.45, or $2.04 per serving. I used the remaining lime and cilantro to made some home made guacamole and salsa to go along with it. I will share those recipes next! Super easy!
So… the important part. What should you buy, and how do you make it? Here you go folks, hitting you with some knowledge!!!
CHICKEN SALSA VERDE INGREDIENTS
- 1 1/2 lbs raw skinless chicken breast $5.08 (it was BOGO)
- 1/4 tsp garlic powder
- 1/8 tsp oregano
- 1/8 tsp ground cumin
- salt, to taste
- 16 oz roasted salsa verde $5.39
- Slow Cooker
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
- Cover with salsa verde, cover and cook HIGH 2 hours.
- Remove chicken, shred with 2 forks.
- Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
- Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
- Instant Pot
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
- Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
- Remove chicken, shred with 2 forks
RED CABBAGE SLAW INGREDIENTS
- 3/4 cup shredded red cabbage $2.79
- 2 tsp fresh lime juice, or more to taste $0.49
- 5 cilantro leaves $1.49 (price per bunch)
- salt, to taste
- 2 cups crock pot chicken verde warmed
- 10 tostada shells, Ortega $2.85 (for an entire pack)
- 3/4 cup shredded reduced fat Mexican Cheese $2.39
- pickled jalapeño slices, optional
- Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
- Preheat the oven to 350°F.
- Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell.
- Bake until the cheese is melted and the shells are crisp, about 4 minutes.
- Top with shredded cabbage and enjoy!
Nutritional info: Serving: 1/2 cup on 1 tostado with toppings, Calories: 200kcal, Carbohydrates: 12g, Protein: 22g, Fat: 7.5g, Saturated Fat: 2g, Cholesterol: 10mg, Sodium: 465mg, Fiber: 1gBlue Smart Points: 3Green Smart Points: 3Purple Smart Points: 3Points +: 5
I got this recipe from @skinnytaste with minor changes. THANK YOU!